To read this content please select one of the options below:

How to HACCP

British Food Journal

ISSN: 0007-070X

Article publication date: 1 January 1992



The Hazard Analysis and Critical Control Point (HACCP) system is superior to end product testing because it predicts potential problems and specifies control systems to prevent them occurring. Another advantage is that control, by features that are fast, cheap and easy to monitor, is focused at the critical points in the operation. Further, HACCP is a team approach that involves all members of staff in food safety. HACCP can be used in almost any situation. An ad hoc working group of the Codex Alimentarius Food Hygiene Committee recently produced a draft agreement on the principles of HACCP and their application to food operations. Included in this is a logic‐based decision tree for the determination of Critical Control Points.



Mitchell, B. (1992), "How to HACCP", British Food Journal, Vol. 94 No. 1, pp. 16-20.




Copyright © 1992, MCB UP Limited

Related articles